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Classic
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page 127
it comes to be of a fine brown. Then drain off the butter, and pour the gravy to
the veal, with a few mushrooms.
Boil all together, till the liquor becomes rich and thick, cut the sweetbread
into four, and spread the pieces and forced-meat balls over the dish, having
first laid the veal in the dish, and poured the sauce all over it. Garnish with
sliced lemon.
To ragoo a Neck of Veal.
Cut it into steaks, flatten them with a rolling pin, lard them with bacon, and
season them with a mixture of salt, pepper, grated nutmeg, mace, lemon peel and
thyme. Then dip each steak separately in the yolks of eggs. Put all together in
a stew-pan, over a slow fire, and keep basting and turning the steaks in order
to keep in the gravy. When they are done sufficiently, dish them with half a
pint of strong gravy seasoned high, adding mushrooms, pickles, and forced-meat
balls dipped in the yolks of eggs. Garnish with stewed and fried oysters.
If you intend a brown ragout, put in a glass of red wine;
if a white ragout, put in white wine, with the yolks of eggs beaten up with two
or three spoonfuls of cream.
To ragoo Veal Sweetbreads.
Cut sweetbreads into pieces as big as a
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